FOOD 4310 Study Guide - Final Guide: Water Activity, Hazard Analysis And Critical Control Points, Dicer
Document Summary
P p o s t e r: building exterior / interior (design, lighting, ventilation, disposal, water/steam/ice quality & supply, sanitary facilities (hand washing, sanitizing stations) Transportation, purchasing / receiving / storage: transportation food carriers, temperature control, purchasing/receiving/storage incoming material, shipping, storage. Equipment: design & installation, maintenance & calibration. Personnel: general food hygiene training, technical training. Sanitation & pest control: respective procedures. Recall: recall plan complaints, mock recall, people responsible, product coding & labeling. Operational prps: allergen control program, food additives, processing aids, discuss reasons for having a sanitation program in place, and list types of data entries required for an effective sanitation program. Sanitizing is the process of reducing the number of organisms. Reasons: clean and sanitary environment / utensils / equipment associated with the processing of a food product. Improved morale: better productivity, reduced chance of regulatory incidences or recalls. Types of data entries: step-by-step written procedures for cleaning, list of supplies (ie. cleaning supplies, protective clothing)
